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In medium saucepan, heat water to 60 degrees C.
Combine hot water, koji, and salt in lidded container and whisk until salt is dissolved, about 30 seconds.
Cover with lid and let ferment at room temperature until mixture is thickened and smells sweet, fruity, and slightly funky, at least 7 days or up to 14 days, stirring once per day.
After initial fermentation, store in refrigerator for up to 6 months.